Pineapple Coconut Bundt Cake Recipe (2024)

If you’ve made it this far in the blog post, you probably share the same excitement we do for our Easy Pineapple Coconut Cake. I bet you can’t wait to try this classic dessert for yourself and savor all the amazing flavors it packs. That is truly the best part. So why don’t you grab yourself a large bowl, a cake pan, and all the ingredients listed in the recipe card and get ready to whip up some delicious cake.

PS: Once the cake is done, resist the urge to dig in immediately, though we understand the struggle, considering the prep time is almost twice as long as the baking time. And the allure of golden brown crust doesn’t help either. But it’s so worth it! Just remember to let the cake cool in the pan for a bit before gently inverting it onto a cake plate.

Our Pineapple Coconut Bundt Cake is not your average dessert. It’s a little different than what you’re typically used to. We skipped out on the eggs, oil and water to cut back on the calories and accommodate our vegan friends as well. The recipe on the boxed cake mix might call for all three but pay no heed to it, if you’re going for a low-calorie, vegan dessert.

The combination of coconut flakes and the yellow cake mix are a refreshing counterpoint to the pineapple flavor. And while we’re still on the subject of taste, our simple glaze consists of just two ingredients but it sure does pack a punch. Drizzle a little on the outside of the cake to take it to the next level.

Be sure to store any leftovers (if there are any) in an airtight container or wrap them up with plastic wrap before storing them in the refrigerator or freezer. But let’s be honest, this cake is so good, the thought of having leftovers is a little crazy.

All humor aside, scroll to the bottom of the post and glance over the recipe card for a breakdown of the recipe. Happy baking!

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1. Nyrene says:

   Hi there, so you don't use oil or eggs like directed on the cake mix?

2. rita Vousvoukis says:

   I also want to know if you use the eggs and oil and if you use the directions on the cake mix.

   See Also

   Slow Cooker Grinch Hot Cocoa (Christmas Drink Recipe)

3. Elyse says:

   Nope! Just add the dry cake mix!

4. Elyse says:

   Hi Rita! Just use the dry cake mix and add it with the pineapple and coconut like directed above. Thanks!

5. Cyd says:

   No oil or eggs. Just follow the recipe with the ingredients listed. :)

6. Madeline Fuhriman says:

   Mmmmm! That looks delish! My husband and I went on our honeymoon to Hawaii too! :)

7. The Desert Rocks says:

   Love this recipe and wish I could share it on my Penniless Hearts page on FB. Penniless Hearts is my romantic adventure about Hawaii and this cake would make it perfect. Please stop by and add a link and possibly a 'like'.

8. Beverly Jones says:

   Yesterday I made your pineapple-coconut cake. I have to say it is an aquire taste. One thing is for sure it makes a perfect "Depression Era" dessert and vegan dessert. The best part is not adding any oil or eggs.

9. Melanie says:

   I added two eggs and it was incredibly moist.

10. carla corbin says:

    I made the cake without eggs and oil one time. The next time, I followed the directions on the cake box...so much better! Worth the extra ingredients.

11. kate says:

    I did add one egg. Baked as cupcakes, didn't need icing. Seriously good !

12. Raye says:

    It had a strange texture. Probably due to no eggs. Unfortunately, it looked pretty but we had a lot of leftovers and left on plate-overs. Sorry..

13. AJ says:

    K....I had to read the recipe several times - no eggs, no oil, no water as on the box instructions!!! I just couldn't bring myself to eliminate the above so I went ahead and included the ingredients required on the box then added the pineapple & coconut....moist & good. Makes a great "base cake"! I wouldn't make again....too many other great bundt/cake recipes out there! Sorry!!!

14. Rosemary says:

    ok....I need a cake for my church picnic, "Cake Walk".....and want to try this. Coconut Pineapple Bundt and I too, am leary about no eggs, oil, etc. I know you said, just follow the directions. ...but this scares me, will this cake rise to a height where I will not be embarrassed to show it? I love bundt cakes, and if you could instruct me as to how many eggs and oil, etc. I would love to try this.

15. Lauren says:

    If you are too nervous to make this and take to a church party, our sister site MyRecipeMagic.com has so many bundt cakes. Just go to the site and type in Bundt in the search bar. About one hundred delicious bundt recipes will come up. Here is one that is similar and very delicious -http://myrecipemagic.com/recipe/recipedetail/lemonraspberry-bundt-cake

16. Lorraine says:

    Did you drain the pineapple juice when you followed the directions on the box?

17. Cyd says:

    It says crushed pineapple (undrained). So don't drain the pineapple.

18. Linda says:

    TOTAL DISASTER! I've never made a bad cake in my life (I'm 71), until now. I followed the directions exactly including cooling in the pan for 90 min.It stuck to the pan, it broke apart when I finally got it out and it tasted terrible,you couldn't taste the pineapple or the coconut, just tasted bad. I'm so disappointed! Thank goodness I have enough time to bake another (different cake) before I head out to the party.

19. Rosie says:

    I made this for a birthday and it went flat and when I cut it still under baked even though the toothpick came out clean. What size bundt pan did you use?

20. Cyd says:

    We used the 9.75 inch bundt pan. You may need to increase your baking time. All ovens can vary in temperature.

21. Gil says:

    1 1/2 hrs prep time? Are you serious.

22. Cyd says:

    We include the cake cooling time in the prep time. Some people will make a recipe knowing they have a certain block of time from beginning of recipe to the finished dish. So it really takes a few minutes to make, the rest of the prep time is waiting for the cake to cool.

23. Mrs Purdy says:

    I will folllow the recipe and I will add baking powder and after baking the cake I would poke the cake and add pineapple juice and refrigerate it for 30 minutes and by the way I would toast my coconut ❤️

24. Pj says:

    I used the recipe on the cake box mix with the eggs and oil but eliminated the water. The can of pineapple had enough liquid. I added 1/4 cup all purpose flour to the batter. I did not need a glaze. The result was a cake so moist and perfectly composed. I baked in a dark coated bundt pan for 40 minutes at 325F. Make sure you coat the bundt pan with flour after using a cooking spray.

25. Tania says:

    Excited to make this for a dinner tomorrow night. I accidentally bought pineapple in syrup instead of juice and I’m afraid till turn out too sweet. Which do you typically use?

26. Momma Cyd says:

    You should be just fine!!